Lemon Almond Flour Pancakes, by Cheryl

It's January.. and you know what that means for me! Whole 30 time! We had a very rough December with a ton of food to go with it so we needed a reset. I also simply needed a different breakfast that didn't include eggs or meat. I love eggs and bacon for breakfast, but I was starting to feel my arteries clog in real time lol. 

These were good. I might make them again. They didn't stick very well so it was hard to flip them. And I desperately needed something sweet to dip them in, but I loaded up on berries with each bite and that was sufficient. The lemon was a nice touch and I wish I had poppy seeds to mix in there. I also had them the next morning with.. eggs! I used the runny parts of the egg as my little sauce, topped with some avocado. These were a solid breakfast, and very filling! Yum!

Ingredients (modified recipe from here)

2 cups almond flour

3/4 cup coconut milk

1 tbsp vanilla extract

2 tbsp lemon juice

2 tbsp ghee

1.25 tsp baking soda

1/2 tsp salt

2 large eggs

Directions:

1) Melt the ghee in a small pan. Add the lemon juice and mix. 

2) Whisk together the flour, salt, and baking soda. Make a well in the center and add the eggs and coconut milk. Whisk until halfway combined and then whisk in the lemon butter.

3) Heat a pan with ghee. Drop in 1/4-1/2 cup of the batter and cook on each side for 2-3 minutes. 

4) Remove the pancakes and top with fruit! 

PB&J Smoothie, by Diane

 

I ran out of greens for my typical morning smoothie at the same time that this recipe popped up on my instagram from @thefeedfeed- kismet! This was a little more time to make since I had to make 2 batches, but it was really good! My only advice would be to use as little liquid as possible because both batches were a little thinner than I would like. I also added a little stevia to the berry portion because it was too tart for me. I loved it though and would definitely make it again!

Ingredients:

1 whole frozen banana

1 cup milk of choice (I used almond coconut- start at 1/2 cup and go up as needed to blend)

2 dates

1/4 tsp cinnamon

2 tbsp nut butter (I used almond)

4 tbsp oats

protein powder of choice (I used collagen)

2 cups frozen berries

1/2 lemon, juiced (I might skip this next time since it was tart)

1 cup water (again I would start at 1/2 cup and go up as needed to blend)

Directions:

1. Blend the banana through protein powder in one batch until smooth and creamy. Pour into a large glass and set aside.

2. Blend the remaining ingredients berries through water until smooth.

3. Using a large glass or mason jar, start by pouring 1/3 of the berry mixture in, then 1/2 the pb mixture, then alternate until it's all in. You can swirl it a bit if you need. I actually really liked drinking it unblended because it was nice to get both tastes in just like a real PB&J! 

Whole30 Pumpkin Carrot Cake Muffins, by Diane

During this time of insanity thus known as corona quarantine, I knew immediately I needed to switch my diet to a Whole30 lest I eat everything in the house (aka the 'quarantine 15'). But since this is a crazy week I wanted something a little sweet to have as a snack or quick breakfast. These are SO FREAKIN GOOD and I will continue to make my little 'quarantine muffins' for the whole duration of this mess and then some!! They are also so nutritious and packed with good ingredients.

The recipe was originally inspired by this article, but I found that the texture and flavors were way off. So I improvised and came out with this version, which I am posting below. I added in raisins for extra sweetness and decreased the original amount of sweetener, added shredded unsweetened coconut to mimic carrot cake, and added more pumpkin pie spices (the original called for just Chinese five spice powder which was too savory). These are best stored in the fridge for the week, but they also freeze well according to the original recipe (I wouldn't know as I have eaten them all by the end of the week!).

Do yourself a favor and make these stat- they are well worth the trip outside!!!

Ingredients:

3 eggs at room temperature
4 medium carrots, peeled
1.5 cups almond flour
1/2 tsp Chinese five spice powder (if you don't have this on hand you can increase some of the spices below)
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1 tsp cinnamon
1 tsp baking soda
1/2 tsp cream of tartar
1/8 tsp sea salt
3/4 cup canned pumpkin
1/4 cup date syrup (or other sweetener if you aren't doing whole30) (the original recipe called for 1/2 cup but I think 1/4 is sweet enough)
2 tbsp. almond butter
1 tsp melted coconut oil
2 small boxes (around 4 tbsp.) of dark raisins
2 tbsp. shredded unsweetened coconut
Garnish with slivered almonds and toasted pumpkin seeds


Directions:

1. Preheat oven to 350 and line a muffin tin. I have found that foil liners sprayed with cooking spray work amazing for nonstick perfect muffins!

2. Sift together all dry ingredients (almond flour, five spice powder, nutmeg, allspice, cloves, cinnamon, baking soda, tartar, and salt) until mixed finely. Don't skip this step as almond flour tends to form clumps.

3. Grate the carrots (or use a food processor) until ground small, then strain in a thick layer of papertowels or cheesecloth.

4. In a separate bowl, combine pumpkin, eggs, date syrup, almond butter, and coconut oil until smooth. Combine the wet ingredients with the dry ingredients and mix well.

5. Add in carrots, raisins, and coconut and mix well.

6. Spoon the mixture into the muffin tins, you should have enough for all 12 filled to the top. Garnish with almonds and pumpkin seeds, making sure to press them lightly into the muffins so they bake in.

7. Bake for 30 minutes, turning the tray 180 degrees halfway through cooking.

8. Remove and let sit for 1-2 minutes, then place the muffins in their liners on a baking rack to cool.

Coconut Almond Chicken Fingers, by Diane

I am trying out new air fryer recipes for this latest round of Whole 30, and I created these one weeknight for a quick dinner. They were pretty good, but definitely tasted more baked than fried. I read that spraying them with oil helps them taste fried, and will try that next time!

Ingredients:

2 chicken breasts cut into strips (or chicken tenders)
1 cup shredded unsweetened coconut
1 cup almond flour
1 egg
1 cup arrowroot flour
salt and pepper (I used Goya seasoning)


Directions:

1. Prepare three bowls: arrowroot flour, whisked eggs, and coconut/almond flour/seasoning. You want to over season the coconut mixture so that its almost too salty to taste as it will taste less salty once they are done.

2. Dip the chicken first in the arrowroot, then eggs, then coconut mixture and place in air fryer basket.

3. Cook at 400 degrees for 8 minutes, flip and cook another 6.

Broccoli Salad, by Diane

This was a really great side dish to accompany my lunches this week! You can easily modify this to fit your taste, but I really loved this combo. Recipe insp from @wholefoodfor7, I mixed some ingredients in/took some out that I liked (posted below).

Ingredients:

6 cups broccoli florets, cut into bite size pieces
2 broccoli slaw
8 slices bacon (I used prosciutto), diced small
1/2 red onion, diced small
1/2 cup raisins
1/2 sliced almonds
1/4 cup sunflower seeds
1 cup mayo
6 dates + 1 cup hot water
2 tbsp. red wine vinegar


Directions:

1. Soak the dates in hot water.

2. Mix the dry ingredients in a large bowl.

3. Blend mayo, vinegar, and dates (toss the water) until smooth, and pour over dry ingredients.

Moroccan Quinoa Chickpea Salad, by Cheryl

This is a fantastic meal to have for lunch or as a dinner side! The flavors are so warm and the different ingredients pop in your mouth while eating it. It was super easy too as it's all made in one pot. Healthy, easy, and delicious! Yum!

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 medium onion, diced
1 tsp tumeric
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp salt
black pepper
1 can chickpeas, rinsed and drained
2/3 cup dried cranberries
1/3 cup flat leaf parsley, finely diced
1/2 cup sliced toasted almonds
olive oil

Directions:

1) Heat oil over medium heat. When oil is hot add onions and cook until translucent, about 3-5 minutes. Stir in the spices and cook for 30 seconds more.

2) Add in the broth and quinoa and mix until combined. Cook for 15 minutes (I needed to cook it for 25-30). Fluff with a fork.

3) Stir in the cranberries, chickpeas, and parsley and mix. Taste and adjust seasonings. Garnish with toasted almonds and parsley.

Almond Hummus, by Diane

This week I made some almond-based hummus for lunches, rather than using chickpeas. I combined two recipes, and it turned out really good! It's nutty, smoky, salty and a little spicy- highly addictive!


Ingredients:

1 cup almonds
8 tbsp tahini
4 tbsp EVOO
1/2 tsp salt (I used black truffle sea salt, but regular salt would work too)
1/4-1/2 tsp pepper, cumin, chili powder, and paprika (adjust to your taste level)
2 cloves garlic
2 tsp nutritional yeast
1 lemon, juiced
1/2-1 cup water (depending on thickness)

Directions:

Soak the almonds in warm water for at least 2 hours. Blend all ingredients in a food processor until smooth, store in an airtight container in the refrigerator.

Sweet and Smoky Brussels Sprouts Slaw, by Diane

I made this as a side dish to go with my sausage patties for lunches this week. I have been getting so much inspiration from Instagram for healthy Whole30 recipes lately! I added the first step to get more flavor, but you can always cook the shallots separately. I also added sunflower seeds and currants for extra crunch and sweetness. This came out really good, the different flavors worked well and it was quite addictive and crunchy! The only complaint is with the title, there is nothing smoky in the salad so I'm not sure why it was called that but it's a very good side dish to have on hand.

Ingredients:

1 1/4 brussels sprouts, shredded
1 medium shallot, thinly sliced
5-6 strips bacon, chopped (I subbed in prosciutto here)
1/3 chopped dates
1/3 cup toasted almonds
1/4 cup sunflower seeds
2 tbsp currants
1 medium lemon, zested and juiced
1 small orange, juiced
1 date
1 garlic clove
2/3 avocado oil or evoo
1/2 tsp salt
1/2 tsp dried thyme

Directions:

1. Cook the bacon and shallot together, placed on a paper towel lined plate and set aside.

2. Combine brussels sprouts through currants in a large bowl.

3. Blend the remaining ingredients until combined well, pour over the brussels sprouts mixture.

Frenchy's Chicken Salad, by Diane

About 17 years ago my family and I vacationed in Clearwater, FL and we came off the beach into a casual beach shack called Frenchy's for lunch. My mom and I ordered the chicken salad pocket, which was a beachy type chicken salad with toasted coconut, grapes, and nuts in a pita pocket. We came back for that lunch about two more times during that week, and have since created this recipe at home. This week, I was really missing being at the beach and trying to decide what to come up with for lunch that would be Whole30 compliant, and I remembered this chicken salad. I could've sworn that I had posted this before, but like so many other recipes on this blog, I haven't. This is quick, easy, and a great go-to lunch, not to mention an interesting chicken salad recipe so things don't get boring.  I ate mine in lettuce cups instead of the pita pocket to make it Whole30 compliant and a bit healthier.

Ingredients:

1.5 lbs chicken, cooked and shredded or cubed
2/3 cup shredded coconut, unsweetened
1/4 cup nuts (I picked slivered almonds since I had those on hand)
1 cup red grapes, halved
1/2 cup mayo
1 tsp sea salt
1 tsp dried rosemary

Directions:

1. Toast the coconut just until it browns in a small pan, watching carefully and stirring often so that it does not burn (this will happen very quickly so keep an eye on things). Set aside.

2. Toast the nuts in the same pan, with the same process. Although you will want to toast both the coconut and the nuts together, the coconut will brown much more quickly than the nuts so make sure you do this separately. Set aside.

3. Combine all of the ingredients together, stirring well.

Roasted Green Beans with Almonds, by Diane

I made these as my side dish this week for lunches on Whole30. While the ingredients here seem pretty basic, I've never thought to roast green beans (I usually have them steamed or sauteed with almonds). I was curious to try this and see how the flavors changed with roasting them- and it totally worked! These were 1000% more flavorful, and addictive! The only critiques are that they had too much garlic in them so I would use only one clove rather than 2, and that they burned in the first 15 min so I would reduce the oven to 375.


Recipe by @thewholecook

Ingredients:

1 lb fresh green beans, trimmed 
2 tbsp olive oil 
salt & pepper to taste 
1/4 cup slivered almonds 
2 tsp minced garlic

Directions:

1. Preheat oven to 425 degrees.
 
2. Spread green beans in a single layer on baking sheet, and drizzle with olive oil. Roll the green beans in the oil so each one is nicely coated. Liberally salt and pepper.

3. Bake for 15 minutes.


4. Remove from oven, flip green beans, and spread the minced garlic and slivered almonds over top.

5. Bake for an additional 5 to 7 minutes. (Keep an eye on the almond slivers. You want them browned but not blackened.)